Ham Chowder

I made the recipe up with leftovers I had one day. It’s a ham and potato based soup with leeks, onions, rosemary, cream, bacon, and carrots. The ham and bacon give this soup a smoky taste while the cream gives it a rich texture. Chowder is better served the next day.

Step: 1

Pour stock into a large pot set over medium heat, and bring to a simmer. Stir in the cubed ham and 2 tablespoons rosemary.

Step: 2

In a large skillet over medium heat, cook diced bacon until crisp. With a slotted spoon, remove bacon, and add to pot. Drain half of the bacon grease, and return skillet to medium heat. Stir in onions, leeks, garlic, and green onions; cook until tender, then add to pot.

Step: 3

Place cubed potatoes, carrots, and 2 tablespoons rosemary in pot; simmer until vegetables are tender, about 20 minutes. Turn off heat, and add cream to pot.

Per Serving: 438 calories; protein 19.1g; carbohydrates 35.8g; fat 24.8g; cholesterol 75.9mg; sodium 1351.1mg.

The word “stew” can process to 2 time a food and a cooking method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, instead it makes have a few piece of differences. The meat is chopped into smaller pieces but of being processing menu all of it , and the water based material all of it covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.